Author
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MAHATTANATAWEE, KANJANA - UNIV OF FLORIDA |
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Goodner, Kevin |
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NAIM, MICHAEL - ISRAEL |
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ROUSEFF, RUSSELL - UNIV OF FLORIDA |
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Submitted to: Meeting Abstract
Publication Type: Abstract Only Publication Acceptance Date: 5/25/2004 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Citrus carotenoids have been studied primarily for their role as pigments and have generally been ignored as a source of aroma compounds. Four norisoprenoids, ß-cyclocitral, ß-damascenone, a-ionone and ß-ionone were identified in orange juice and ß-damascenone and ß-ionone were also detected in Ruby red grapefruit juice using a combination of GC-O and GC-MS. ß-cyclocitral and a-ionone are reported for the first time in citrus juices. Norisoprenoids in orange juice contribute approximately 10% of total aroma intensity as determined from combined GC-O aromagram peak height and 72% of the total floral category. Model citrus juice solutions containing ß-carotene were stored at 35°C in the dark. Beta-cyclocitral, ß-homocyclocitral, ß-damascone and ß-ionone were detected after 2 weeks. Quantification has been conducted using headspace standard addition SPME with selected ion GC-MS. In a single orange juice, ß-damascenone increased from 0.15 µg/L in unpasteurized juice to 0.30 µg/L after thermal concentration and reconstitution. |
